Literature DB >> 5830150

Differential thermal analysis of phospholipids.

D Chapman, D T Collin.   

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Year:  1965        PMID: 5830150     DOI: 10.1038/206189a0

Source DB:  PubMed          Journal:  Nature        ISSN: 0028-0836            Impact factor:   49.962


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  8 in total

Review 1.  Physical studies of lipid-lipid and lipid-protein interactions.

Authors:  D Chapman
Journal:  Lipids       Date:  1969-07       Impact factor: 1.880

2.  Structure and physical chemistry of membranes.

Authors:  B A Pethica
Journal:  Protoplasma       Date:  1967       Impact factor: 3.356

3.  Lipid bilayers in the gel phase become saturated by triton X-100 at lower surfactant concentrations than those in the fluid phase.

Authors:  Hasna Ahyayauch; M Isabel Collado; Alicia Alonso; Felix M Goñi
Journal:  Biophys J       Date:  2012-06-05       Impact factor: 4.033

4.  Augmented in vitro and in vivo Profiles of Brimonidine Tartrate Using Gelatinized-Core Liposomes.

Authors:  Seham A Elkheshen; Rania M Hathout; Engy A Abdel Azim; Marwa A Fouly; Nada M El Hoffy
Journal:  Int J Nanomedicine       Date:  2022-06-25

5.  Equilibrium studies of lecithin-cholesterol interactions I. Stoichiometry of lecithin-cholesterol complexes in bulk systems.

Authors:  N L Gershfeld
Journal:  Biophys J       Date:  1978-06       Impact factor: 4.033

6.  Osmotic properties of spheroplasts from Saccharomyces cerevisiae grown at different temperatures.

Authors:  R J Diamond; A H Rose
Journal:  J Bacteriol       Date:  1970-05       Impact factor: 3.490

7.  Phase transitions in phosphatidylcholine dispersion observed with an interference refractometer.

Authors:  A F Behof; R A Koza; L E Lach; P N Yi
Journal:  Biophys J       Date:  1978-04       Impact factor: 4.033

8.  Physical studies of phospholipids. 3. Electron microscope studies of some pure fully saturated 2,3-diacyl-DL-phosphatidyl-ethanolamines and phosphatidyl-cholines.

Authors:  D Chapman; D J Fluck
Journal:  J Cell Biol       Date:  1966-07       Impact factor: 10.539

  8 in total

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